quick coleslaw recipe
The Best quick coleslaw recipe
My kids have been known to beg for coleslaw at every meal, and honestly, I don’t blame them. The dressing is light enough to stand up to almost anything—sandwiches, hot dogs, or even just on its own with a side of chips. It’s the kind of dish that’s easy to double up on if you have extra guests, and the flavors keep getting better as they sit in the fridge for a few hours. It’s also a great way to use up any extra veggies you might have on hand, whether it’s shredded cabbage from a bag or fresh carrots you’ve been meaning to eat. Plus, it’s a crowd-pleaser that doesn’t require fancy skills—just chop, mix, and serve. That’s why it’s always in my rotation, whether it’s for a family dinner or just a simple weeknight meal.
Classic Quick Coleslaw
A refreshing, crunchy slaw that’s ready in under 30 minutes. Perfect for sandwiches, burgers, or as a side dish.
🥘Ingredients
- 1 large head green cabbage, thinly sliced
- 1 large head purple cabbage, thinly sliced
- 1 cup mayonnaise
- 1/2 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
👨🍳Directions
-
1
Slice the cabbages into thin, even shreds. Combine in a large mixing bowl. -
2
In a separate bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, and pepper. -
3
Pour the dressing over the cabbage and mix gently until evenly coated. Let sit for at least 15 minutes before serving.
🔧Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Quick Coleslaw Works
❓ Frequently Asked Questions About Quick Coleslaw
How do I adjust the dressing for a creamier texture?
Use a food processor to blend the mayo and vinegar more finely, or add an extra tablespoon of sour cream or Greek yogurt to the mix. If you prefer a lighter dressing, skip the sour cream entirely and rely on the tanginess of the vinegar to balance the richness.
Can I use a different type of cabbage in this recipe?
Yes, you can substitute green cabbage for red or green mix. The flavor will be slightly milder, but the texture remains crisp. Avoid shredding the cabbage too finely if you’re using green cabbage, as it may turn mushy more quickly.
How long should I let the coleslaw sit before serving?
For best flavor and texture, let the coleslaw rest for at least 30 minutes in the refrigerator. This allows the ingredients to meld together and the dressing to absorb into the cabbage. If you’re in a hurry, serve it within 15 minutes—it will still taste good but may not be as crisp.
Why does my coleslaw turn soggy after a few hours?
The cabbage absorbs moisture from the dressing over time, which can make it lose its crispness. To prevent this, use a slightly drier dressing (reduce mayo by 1 tablespoon) or store the coleslaw in an airtight container with a paper towel on top to absorb excess liquid. Keep it refrigerated and consume within 2 days.
